I make Brunswick stew better than anyone I know.
Love crockpot ribs too. Nothing gets them as tenderOver your crockpot ribs?
I've cooked them several times - so good!
Thats sounds horribleThere is the depth charge. Sardine and liver cheese sammich with Mayo chased by chocolate milk.
Then there is the gut grenade. Hot souse with jalapeño cheese sammich with hot mustard chaser by grapefruit juice.
I guess I should have put a disclaimer on it to keep millennials from trying itThats sounds horrible
I cant get it right. My mom canI can do a dang good skillet of cornbread.
I'd like to try this, how difficult for a "beginner"?I cure my own bacon. I will put it up against anyone in the country as the best in the biz
I'd like to try this, how difficult for a "beginner"?
that would be great! we actually moved from Collierville 5 yrs ago once the boys were grown and gone, bought a place about 8 miles south. now we (me more than the wife) split time between here and Pickwick. Lately i've been at Pickwick more as I'm going thru a major remodel of our place. I noticed after posting someone mentioned a tutorial you posted, is that on here somewhere?Incredibly easy if you have the right stuff......a 10lb kitchen scale, some large tupperware tubs, and pink curing salt is all you need. A large 10" chef's knife (or larger) will help with slicing too.
Since you're in Collierville, we could even do a batch together to teach you.
My Grandma taught me about a properly seasoned skillet, and to preheat it, and use buttermilk and melted butter. Mom taught me to use "3 Rivers" brand cornmeal.I cant get it right. My mom can
that would be great! we actually moved from Collierville 5 yrs ago once the boys were grown and gone, bought a place about 8 miles south. now we (me more than the wife) split time between here and Pickwick. Lately i've been at Pickwick more as I'm going thru a major remodel of our place. I noticed after posting someone mentioned a tutorial you posted, is that on here somewhere?
I'll have to check out this place. I know Çomo well, grew up in Senatobia. Senatobia was dry back then, made a many beer runs to Çomo.Here was the thread I posted up last summer about it. The farm where I buy my pork is in Como.....the meat is incredible.
Home Cured Bacon (and Canadian Bacon, eh?)
In preparation for the TAFKAP family annual pilgrimage to the FL Gulf Coast, I've cured a pork belly to make bacon. This belly was 13lbs, trimmed, skin-on, from Home Place Pastures in Como, MS. They raise Berkshire breed hogs for some of the best pork I've ever had. If you're interested, they...www.tndeer.com
I remember in Goodfellas that Henry Hill spent an entire day working on his sauce in between everything else he was doing that day...Im italian. My grandparents came from naples. Marinara sauce is a religion in our family. Its an all day process to make right. You tell its ready by sound more than sight. I will not eat marinara anywhere else